You can soften homegrown jalapenos with the dry heat from a flame and the moist heat of steam. Freshly harvested homegrown jalapenos have a firm, crisp texture and the flesh might be too crunchy for some dishes. Applying heat to jalapenos softens the flesh of the pepper but will eventually turn it to mush if cooked for too long. Roast or steam homegrown jalapenos fresh from the garden to make them the perfect texture in the final dish.

Things You'll Need


Roast

Turn a single burner on the gas stove or grill up to high heat or until the flames are barely above the grate.

Pick up a single jalapeno by the stem with a pair of long metal tongs and hold it directly over the gas flame.

Twist the pepper over the flame until all sides have blistered and blackened.

Slide the blackened jalapeno into a plastic zipper-top bag and close the seal to allow the pepper to steam for 5 minutes.

Remove the warm pepper with a folded paper towel and proceed to wipe away the blistered skin on the exterior of the pepper.

Steam

Lower a steam insert into a two quart saucepan and add water until the level is directly below the lowest point of the insert.

Remove the steamer insert and put the saucepan of water over medium high heat with the lid on until it reaches a steady boil.

Fill the steamer insert with a single layer of jalapeno peppers and lower it into the saucepan of boiling water.

Cover the saucepan with the lid and reduce the heat to low to allow the jalapenos to steam for approximately 15 minutes. The flesh of the pepper is softened when the outer skin starts to split and separate.

Lift the steamer basket out of the saucepan and lower it into a large bowl of ice water for a 2 minute soak to stop the cooking process before the peppers turn to mush.